Fatty acid — FTIR absorption peaks and assignments

Quick answer

Fatty acid is usually assigned by looking for a recurring cluster of characteristic peaks rather than one exact textbook number. The table below shows where the literature most often places this group in FTIR, ranked by accumulated evidence.

Characteristic FTIR peaks for Fatty acid

Showing the 30 best-supported peaks of 149 total for Fatty acid.

Spectrum logic

A functional-group assignment becomes more reliable when several expected bands appear together. Use this page to find the strongest-supported peaks, then confirm that the same sample exhibits a coherent pattern rather than a single isolated hit.

Real-world usage

These pages are useful for unknown material analysis, peak explanation in reports, polymer troubleshooting, and verifying whether a candidate material family is chemically plausible.

Common mistakes

• Using one functional-group page as a complete material verdict without checking the rest of the spectrum.
• Assuming the strongest band is always the most diagnostic one.
• Forgetting that processing, additives, aging, and mixtures can shift or broaden expected peaks.

Verification advice

Use DSC, GC-MS, or TGA when several material families share similar bands or when mixture effects make the FTIR assignment uncertain.

这些分配背后的文献

• 3008 cm⁻¹ 置信度 1.0

  “cm-1 absence of the vibration 3008 could be attributed to potential peroxidation of the U unsaturation of fatty acids as the worm ages.”

  Fourier transform infrared microspectroscopy detects biochemical changes during C. elegans lifespan DOI: 10.1016/j.vibspec.2019.04.005
• 990 cm⁻¹ 置信度 1.0

  “different trans fatty acid contents and the other is to integrate 966cm(cid:2)1 945cm(cid:2)1 the area under band between 990 and limits.”

  Quantification of trans fatty acid content in French fries of local food service retailers using attenuated total reflection ⠍ Fourier transform infrared spectroscopy DOI: 10.1016/j.foodchem.2010.09.078
• 1708 cm⁻¹ 置信度 1.0

  “For free fatty acid (FFA) quantification, C=O cm-1 the band at 1708 was used, corresponding to the carboxylic acid, whereas for fatty acid cm-1 C=O methyl ester (FAME) quantification, the peak corresponding to at 1746 was considered, which”

  Monitoring Enzymatic Hydroesterification of Low-Cost Feedstocks by Fourier Transform InfraRed Spectroscopy DOI: 10.3390/catal9060535
• 1749 cm⁻¹ 置信度 1.0

  “(2004), this peak represents 1749cm(cid:1)1, impurities such as wax and pectin which contains carwhich indicates free fatty acids and cutin (COO(cid:1) esterified boxylate present in wax and free and carboxylic groups ) functional groups an”

  Dave 等 - 2014 - The removal of impurities from gray cotton fabric DOI: 10.1080/00405000.2013.827900
• 1560 cm⁻¹ 置信度 1.0

  “Findings COOcm-1 At low fatty acids concentration, the asymmetric stretching vibration of peaks at 1560 while, at higher concentration, this infrared band converts into a doublet peaking at 1535 and cm-1.”

  Adsorption mechanisms of fatty acids on fluorite unraveled by infrared spectroscopy and first-principles calculations DOI: 10.1016/j.jcis.2020.09.062
• 2015 cm⁻¹ 置信度 1.0

  “Earlier 3 band of free amino acids.A broad band with the maxima at around 1698 researchers reported that the amorphous materials are unstable if stored - 1 and 1636 cm related to the bending vibrations of -OH from water at temperature close”

  Exploiting maltodextrin and whey protein isolate macromolecules as carriers for the development of freeze dried honey powder DOI: 10.1016/j.carpta.2021.100040
• 1126 cm⁻¹ 置信度 1.0

  “The peaks at 1126 band at obvious in lard, beef, and mutton fat spectra, while were small in increase in saturated fatty acid content.”

  Comparison and chemical structure-related basis of species discrimination of animal fats by Raman spectroscopy using near-infrared and visible excitation lasers DOI: 10.1016/j.lwt.2020.110105
• 3006 cm⁻¹ 置信度 1.0

  “182 cm-1 The weak signal at 3006 correspond to =C-H stretching groups of cis-unsaturated 183 fatty acid which gradually reduced with the order of poultry, porcine, ovine and bovine 184 MBMs (Koca et al., 2010).”

  Gao 等 - 2021 - Complementarity of FT-IR and Raman spectroscopies DOI: 10.1016/j.foodchem.2020.128754